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Porter

201 calories 23.1 g 500 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 201 calories (Per 500ml)
Carbs: 23.1 g (Per 500ml)
Created: Saturday November 9th 2019
1.043
1.013
3.9%
30.7
73.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,900 g United Kingdom - Golden Promise1900 g Golden Promise 37 6.51 44.9%
475 g Warminster Maltings - Munich Malt475 g Munich Malt 37 17.5 11.2%
175 g United Kingdom - Wheat175 g Wheat 37 3.84 4.1%
100 g United Kingdom - Oat Malt100 g Oat Malt 28 3.84 2.4%
325 g Flaked Barley325 g Flaked Barley 32 4.37 7.7%
225 g Warminster Maltings - Brown Malt225 g Brown Malt 34 105 5.3%
225 g United Kingdom - Chocolate225 g Chocolate 34 1132.64 5.3%
350 g German - De-Husked Caraf III350 g De-Husked Caraf III 32 1252.73 8.3%
50 g Warminster Maltings - Crystal 20050 g Crystal 200 33 238.67 1.2%
50 g Warminster Maltings - Crystal 40050 g Crystal 400 32 486.85 1.2%
350 g Tate and Lyle - Golden Syrup350 g Golden Syrup - (late boil kettle addition) 40 1.17 8.3%
9 g Meridian - Blackstrap9 g Blackstrap - (late boil kettle addition) 40 3000.64 0.2%
4,234 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Admiral8 g Admiral Hops Pellet 14.5 Boil 90 min 16.12 28.6%
8 g Fuggles8 g Fuggles Hops Pellet 4.5 Boil 45 min 4.29 28.6%
12 g Northdown12 g Northdown Hops Pellet 8.6 Boil 30 min 10.3 42.9%
28 g / £ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 123.1 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 3 58 187 133 173
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.7 L Mash In Infusion -- 66 °C 20 min
13.3 L Underlet Infusion -- 69 °C 70 min
10 L Sparge -- 77 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.7
Mash volume with grains 12.2
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 26.5 L) 22.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 27
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 31.8  
Equipment Profile Used: System Default
"Porter" English Porter beer recipe by ACBEV. All Grain, ABV 3.94%, IBU 30.72, SRM 73.94, Fermentables: (Golden Promise, Munich Malt, Wheat, Oat Malt, Flaked Barley, Brown Malt, Chocolate, De-Husked Caraf III, Crystal 200, Crystal 400, Golden Syrup, Blackstrap) Hops: (Admiral, Fuggles, Northdown)
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  • Last Updated: 2019-11-09 13:49 UTC